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Instant Jalebi Recipe | How To Make Instant Jalebi At Home
200 gm flour (Buy here)
1 tbsp corn flour
1 tbs Maida
1/4 tsp baking soda (Buy here)
400 gm sugar (Buy here)
250 ml water
4 cardamom
2 tbsp yogurt
To prepare jalebi, we will prepare the batter first. In the bowl, add 200gm refined flour, 1/4 tsp baking powder, 1 tbsp rice flour, and 1 tbsp corn flour and mix well.
After mixing it properly, we will add 1 tbsp ghee and a pinch of red food colour. You can skip adding the food colouring in this process. Properly mix it well.
Then, slowly, we will make a smooth batter. We will add water in small portions. The batter shouldn’t have any sort of lumps. If you add water all at once, there are higher chances of lumps.
We have to keep the batter at just the shown density. We will mix it for another 5 minutes. Then we will add 2 tablespoons of curd. It should be a little bitter. If you don’t have curd, then you can use 1/2 tbsp of lemon juice. We will mix it again for 5 minutes.
To check the batter's pouring consistency, we will drop it using a spoon. It's not too thick or too thin in consistency. We are done with making the batter. We will leave the batter with a lid for about 10 to 15 minutes, and by then we will have our sugar syrup ready.
We will take one vessel here to make syrup. We will put 400gms of sugar in it and, with that, we will put 250ml of water. We will use water to dissolve a little more than half of the sugar. We have taken 400gms of sugar here, so half of it would have been 200gms. But we will take a little more than 200ml of water, then as soon as a boil comes in it, we will turn the heat down to medium and we will cook on medium for four to five minutes more.
We will add saffron to it. If you have it, then add it. Other than that, there is no problem. And we will lift the syrup up on the spoon and see that the last drop on the spoon should fall really slowly.
For another test, touch the syrup with your finger and take the syrup between your fingers and then stretch it apart. You will see the formation of threads. We need sugar syrup with one thread consistency, and the formation of thread is really small.
Sugar syrup is now ready. Switch off the flame. And then stir in 1/4 teaspoon cardamom powder.
Now we will start preparing to make Jalebi. Now fill a cone with the batter and pour the batter into the polythene bag. Place the cone over a glass and fill it with the batter.
With the help of a rubber band, tie the open portion of the cone as shown in the image. Cut down the cone at the end to make a small hole.
Now heat the ghee for frying the jalebis. When the ghee is melted, for frying jalebis, medium-high heat ghee is required. Drop a little batter onto the ghee to see if it’s well heated.
Let us start by making the jalebis. We will give it the shape of a jalebi by rotating it in a circular motion. Fry the jalebis on a medium flame. Continue frying the jalebis until they get golden brown and crispy. We will flip the slides of jalebis when roasted.
When Jalebis have turned crispy and golden brown, drain them out and soak them in syrup. Keep the jalebis in syrup for a minute or so. Then place them on a plate.
Fry all the jalebis similarly and dip them in sugar syrup for a minute. Crispy instant jalebi is ready. Making these jalebis is really easy.
Who doesn't like hot jalebi? But if she makes it with succulent, it's something else. By the way, we prepare the batter for jalebi and keep it for about 10 to 12 hours before making jalebi. But today I have brought the recipe of instant jalebi for all of you that is exactly the same as we make it by using batter.
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This recipe is now available in Hindi (हिंदी)
Recipe Video
Recipe Instructions with Images
To prepare jalebi, we will prepare the batter first. In the bowl, add 200gm refined flour, 1/4 tsp baking powder, 1 tbsp rice flour, and 1 tbsp corn flour and mix well.
After mixing it properly, we will add 1 tbsp ghee and a pinch of red food colour. You can skip adding the food colouring in this process. Properly mix it well.
Then, slowly, we will make a smooth batter. We will add water in small portions. The batter shouldn’t have any sort of lumps. If you add water all at once, there are higher chances of lumps.
We have to keep the batter at just the shown density. We will mix it for another 5 minutes. Then we will add 2 tablespoons of curd. It should be a little bitter. If you don’t have curd, then you can use 1/2 tbsp of lemon juice. We will mix it again for 5 minutes.
To check the batter's pouring consistency, we will drop it using a spoon. It's not too thick or too thin in consistency. We are done with making the batter. We will leave the batter with a lid for about 10 to 15 minutes, and by then we will have our sugar syrup ready.
We will take one vessel here to make syrup. We will put 400gms of sugar in it and, with that, we will put 250ml of water. We will use water to dissolve a little more than half of the sugar. We have taken 400gms of sugar here, so half of it would have been 200gms. But we will take a little more than 200ml of water, then as soon as a boil comes in it, we will turn the heat down to medium and we will cook on medium for four to five minutes more.
We will add saffron to it. If you have it, then add it. Other than that, there is no problem. And we will lift the syrup up on the spoon and see that the last drop on the spoon should fall really slowly.
For another test, touch the syrup with your finger and take the syrup between your fingers and then stretch it apart. You will see the formation of threads. We need sugar syrup with one thread consistency, and the formation of thread is really small.
Sugar syrup is now ready. Switch off the flame. And then stir in 1/4 teaspoon cardamom powder.
Now we will start preparing to make Jalebi. Now fill a cone with the batter and pour the batter into the polythene bag. Place the cone over a glass and fill it with the batter.
With the help of a rubber band, tie the open portion of the cone as shown in the image. Cut down the cone at the end to make a small hole.
Now heat the ghee for frying the jalebis. When the ghee is melted, for frying jalebis, medium-high heat ghee is required. Drop a little batter onto the ghee to see if it’s well heated.
Let us start by making the jalebis. We will give it the shape of a jalebi by rotating it in a circular motion. Fry the jalebis on a medium flame. Continue frying the jalebis until they get golden brown and crispy. We will flip the slides of jalebis when roasted.
When Jalebis have turned crispy and golden brown, drain them out and soak them in syrup. Keep the jalebis in syrup for a minute or so. Then place them on a plate.
Fry all the jalebis similarly and dip them in sugar syrup for a minute. Crispy instant jalebi is ready. Making these jalebis is really easy.
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